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Chicken-Vegetable-Barley Soup

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By Betty Crocker Kitchens
Updated Feb 6, 2012
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Looking for a stress-free dinner made using Progresso® reduced-sodium chicken broth? Then check out this hearty chicken, barley and veggie soup ready in 30 minutes!

Chicken-Vegetable-Barley Soup

  • Prep Time 25 min
  • Total 30 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • 5 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
  • 2 cups shredded deli rotisserie chicken breast (from 2-lb chicken)
  • 1/2 teaspoon kosher (coarse) salt
  • 1/2 teaspoon freshly ground pepper
  • 1 bag (16 oz) frozen vegetables for soup with tomatoes
  • 3/4 cup uncooked quick-cooking barley
  • 2 cups chopped fresh baby spinach leaves
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
  • Step 
    2
    Remove from heat; stir in spinach. Let stand 5 minutes before serving.

Nutrition

160 Calories
3g Total Fat
16g Protein
18g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Total Fat
3g
0%
Saturated Fat
1g
0%
Sodium
490mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
3g
0%
Protein
16g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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